TY - JOUR
T1 - Effect of granular disorganization and the water content on the rheological properties of amaranth and achira starch blends
AU - Fonseca-Florido, H. A.
AU - Gómez-Aldapa, C. A.
AU - López-Echevarría, G.
AU - Velazquez, G.
AU - Morales-Sánchez, E.
AU - Castro-Rosas, J.
AU - Méndez-Montealvo, G.
N1 - Publisher Copyright:
© 2017 Elsevier Ltd
Funding Information:
The authors are grateful for support from COFAA-IPN and EDI-IPN . HAFF acknowledges the scholarship from CONACYT-Mexico. Appendix A
Publisher Copyright:
© 2017 Elsevier Ltd
PY - 2018/1/1
Y1 - 2018/1/1
N2 - Blending native starches is a feasible alternative for modifying the functional properties of starch dispersions. Granular interactions between starches lead to desirable properties that can be used for specific applications. Starch blends from amaranth (AmS) and achira (AS) were prepared at different proportions, and the pasting properties, flow curves and low-shear dynamic rheology were evaluated at 5, 7.5 and 10 g/100 g of solids. Granular interactions between starches were promoted when the solid content increased, affecting the formation of pasta. A polynomial model was used to predict the viscosity of the starch blends. The mechanical spectra showed that G′ and G″ had a slight dependence on the frequency. The incorporation of granules of AmS improved the stability of AS gels. Blending AmS and AS modified the rheological properties compared to pastes obtained from pure starches, mainly due to the concentration, size and granule interactions, resulting in low stability of the gels formed.
AB - Blending native starches is a feasible alternative for modifying the functional properties of starch dispersions. Granular interactions between starches lead to desirable properties that can be used for specific applications. Starch blends from amaranth (AmS) and achira (AS) were prepared at different proportions, and the pasting properties, flow curves and low-shear dynamic rheology were evaluated at 5, 7.5 and 10 g/100 g of solids. Granular interactions between starches were promoted when the solid content increased, affecting the formation of pasta. A polynomial model was used to predict the viscosity of the starch blends. The mechanical spectra showed that G′ and G″ had a slight dependence on the frequency. The incorporation of granules of AmS improved the stability of AS gels. Blending AmS and AS modified the rheological properties compared to pastes obtained from pure starches, mainly due to the concentration, size and granule interactions, resulting in low stability of the gels formed.
KW - Dynamic rheology
KW - Flow curves
KW - Granular interactions
KW - Pasting
KW - Starch blends
UR - http://www.scopus.com/inward/record.url?scp=85028965830&partnerID=8YFLogxK
UR - http://www.mendeley.com/research/effect-granular-disorganization-water-content-rheological-properties-amaranth-achira-starch-blends
U2 - 10.1016/j.lwt.2017.09.004
DO - 10.1016/j.lwt.2017.09.004
M3 - Artículo
SN - 0023-6438
VL - 87
SP - 280
EP - 286
JO - LWT
JF - LWT
ER -